Effect of Tea Processing Techniques on Aromatic Components of Mingke 1

Fresh leaves of Mingke 1were processed with traditional processing technology for green tea, black tea, white tea and oolong tea, respectively, and stream tea sample used for control.The aromatic components of various tea samples were detected with GC-MS.The results showed that the effect of processing techniques on the aromatic components and quality of tea samples were great.The green tea of Mingke 1had flavor like chestnut mixed with flower, and the major aromatic compounds wereβ-linalool, cis-linalool oxide, trans-geranilo and hotrienol.Its black tea had honey peach-like smell, and the major aromatic compounds were D-merolidol, trans-geranilo, cis-hexanic acid 3-hexenyl ester, cis-jasmone and cis-linalool oxide.The Mingke 1white tea had orchid-like aroma with major aromatic compounds in trans-geranilo, cislinalool oxide, salicylic acid methyl ester andβ-linalool.The oolong tea gave the aromatic smell of orchid-like and gardenialike, and the major aromatic compounds were D-merolidol, indloe, cis-β-ocimene and phenylethyl alcohol.The quality of green tea, black tea, white tea and oolong tea processed from Mingke 1 was excellent although their flavors and the aromatic components were different.The results indicated that Mingke 1was suited in processing for various types of tea differently with distinctive and rich in flavors.